Asian BBQ Chinese Marinade Pork Roast Spice

Chinese Char Sui Pork

Chinese Char Sui Pork Recipe - TheRecipe.Website

Chinese Char Sui Pork is a delight to eat. The moist pork with a crispy bark of the Char Sui sauce makes this a dish worth the effort. Serve a part of a main dish with rice and seasonal vegetables for a filling yet healthy dish. Follow these instructions to make a restaurant quality Cantonese dish every time. I roast the pork in the oven but its also an ideal recipe for the bbq. Making the marinade and coating the pork in advance saves time and effort.

Chinese Char Sui Pork Recipe - TheRecipe.Website

Chinese Char Sui Pork

A traditional Cantonese dish that is finger licking good every time. Make a lot as it never lasts long.
5 from 1 vote
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Course: BBQ, Main Dish, Marinade
Cuisine: Chinese
Keyword: BBQ, Marinade, Pork, Sauce
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 People
Calories: 191kcal

Ingredients
 

Marinade

Instructions

  • Slice the pork shoulder into chunks about 2 inches thick. I leave them large enough to be skewered easily without breaking when barbecuing.
    1 1/2 lbs pork shoulder
  • In a large bowl, add the hoisin, dark soy, rice wine, toasted sesame oil, white pepper, five spice, salt, sugar, molasses and minced garlic and thoroughly stir to combine.
    ½ tbsp dark soy sauce, ½ tbsp rice wine, ½ tbsp hoisin sauce, 1 tsp molasses, 2 pinch five spice powder, ½ tsp toasted sesame oil, 2 cloves garlic
  • Pour about 2 – 3 tbsp of the marinade into a separate container for later and put to one side.
  • Add the sliced pork and massage the marinade to make sure the pork is fully covered. Cover the dish with plastic wrap/clingfilm an place in the fridge ideally overnight. A minimum of 6 – 8 hours is needed for the flavours to fully come out.
  • When ready to cook, remove the pork from the fridge and allow to come to room temperature. Preheat your oven to 250C/480F/Gas Mark

Oven Cooking

  • Line a deep side baking tray with foil and place a metal rack on top. Add the pork to the wire rack leaving space between each piece.
  • Add the water to the baking tray without touching the pork. See Note1.
  • Place the baking tray into the preheated oven in the upper half and cook/roast for 10 minutes before reducing the temperature to 190C/375F/Gas Mark for a further 15 minutes.
  • While waiting add the marinade you put to one side into a mixing bowl together with the honey. This will be the mixture we baste the pork with to keep it lovely and moist.
    1 tbsp honey
  • After the full 25 minutes has passed remove the tray and turn the pork slices over and add more water if needed. Place back in the oven for a further 15 minutes but keep an eye on it to make sure it doesn’t burn.
  • After 15 minutes remove from the oven, baste the pork well, turn it over again and pop it back into the oven for the last 10 minutes.
  • The pork should be cooked through and the outer texture should be slightly caramelised for that crisp yet soft texture. If you have a meat thermometer, the pork should be at least 155F.
  • If the pork is not as caramelised as you like, turn a grill/broiler on high and pop the pork under it for a minute or two but do not leave it unattended.
  • Once your happy, cover the pork with foil and leave for 10 minutes to relax before serving.

Barbecuing

  • Light the bbq and while waiting place the wooden skewers into water to prevent them from catching light.
  • As in the oven method, remove the marinated pork and bring to room temperature before preparing and/or cooking.
  • When ready to cook, skewer the pork pieces evenly on the skewers and place on the bbq racks or suspend the skewers if your bbq has the ability.
  • Keep an eye on the pork and turn them over to make sure they don’t burn. Baste with the marinade every time to maintain moisture.
  • As the bbq is a more intense heat, the pork will be cooked within 10 – 15 minutes each side but this depends on the heat of your bbq. Remember to keep basting the pork.
  • When the pork is cooked, remove from the heat and serve. Leave the pork on the skewers to make it easier to pick up and saves on washing up.

Nutrition

Calories: 191kcal | Carbohydrates: 7g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 184mg | Potassium: 405mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg

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